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Salmon with Sorrel Sauce

  • 45 m
  • 45 m
Jamie Simpson
“This elegant and healthy salmon recipe makes a wonderful main course for a dinner party. Sorrel is a spring green with a tangy lemon flavor. Look for it at farmers' markets and well-stocked supermarkets. You can use baby spinach instead, but add a squeeze of lemon juice to the sauce for extra oomph.”


    • 4 cups sorrel, trimmed and coarsely chopped, plus more for garnish
    • ½ cup ice-cold water
    • 2 cups fish stock
    • ½ cup thinly sliced shallots
    • ¼ cup dry white wine
    • 2 tablespoons vermouth
    • ½ cup crème fraîche
    • 1¼ pounds skinless salmon fillet, cut into 4 portions
    • ⅛ teaspoon salt
    • 2 teaspoons extra-virgin olive oil


  • 1 Combine sorrel and water in a blender; blend until smooth. Set the sorrel sauce aside.
  • 2 Combine fish stock, shallots, wine and vermouth in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced to about ½ cup, about 20 minutes. Strain through a fine-mesh sieve into a small saucepan. Place over low heat and whisk in crème fraîche until combined. Cover the cream sauce and set aside.
  • 3 Meanwhile, season salmon with salt. Heat oil in a large nonstick skillet over medium heat. Add the salmon and cook, turning once, until just cooked through, 4 to 5 minutes total.
  • 4 Reheat the reserved cream sauce over low heat if necessary. Serve the salmon with the cream and sorrel sauces, topped with more sorrel, if desired.
  • To make ahead: Refrigerate sorrel & cream sauces (Steps 1 & 2) separately for up to 3 days.
ALL RIGHTS RESERVED © 2019 Printed From 12/5/2019